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1
For crust, combine the 3/4 c. flour, 3 Tbsp.
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2
sugar, and 1/2 tsp.
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3
of the lemon peel.
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4
Cut in butter until crumbly.
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5
Stir in 1 slightly beaten egg yolk and 1/4 tsp.
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6
of the vanilla.
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7
Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed).
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8
Bake in a 400F oven for 7 min or possibly until golden brown; cold.
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9
Butter sides of pan; attach to bottom.
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10
Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
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11
For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla until fluffy.
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12
Combine the 1 c. sugar, the 2 Tbsp.
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13
flour, and salt; gradually stir into cream cheese mix.
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14
Add in the 2 Large eggs and 1 egg yolk, beting at low speed just until combined.
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15
Stir in lowfat milk.
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16
Turn into crust-lined pan.
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17
Bake in a 450F oven for 10 min.
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18
Reduce heat to 300F; bake 50 to 55 min more or possibly until the center is set.
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19
Cold for 15 min.
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20
Loosen sides of cheesecake from pan with a spatula.
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21
Cold 30 min; remove sides of pan.
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22
Cold about 2 hrs longer.
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23
Refrigeratethoroughly.
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24
Top with Boysenberries and Boysenberry Sauce.
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25
Boysenberry sauce: Combine Boysenberries and cornstarch.
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26
Add in jelly.
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27
Cook and stir until thickened and bubbly.
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28
Cook and stir 1 minute more.
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29
Strain and cold.
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30
/DESSERTS
